Pecan Pie for 2
Recipe: #654
October 16, 2011
Categories:
"Pecan pie for two? Yes, it can be done. This recipe is featured in Debby Maugans Nakos's Small Batch Baking. Debby suggests using Southern Comfort; if you choose another bourbon, add another tablespoon of sugar to this recipe. I personally have not used the bourbon in this recipe, and it's fantastic without it. *I have also submitted a recipe for 2 individual pie crusts from the same cookbook that I use with this pie. Perfect!"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (143.4 g)
- Calories 524.9
- Total Fat - 37.7 g
- Saturated Fat - 7.9 g
- Cholesterol - 106.7 mg
- Sodium - 343.8 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 6.2 g
- Sugars - 8.4 g
- Protein - 18.6 g
- Calcium - 86.7 mg
- Iron - 2.7 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Make sure you have a rack in the center of your oven and preheat to 350°F.
Step 2
In a mixing bowl, whisk the sugar, egg, corn syrup, melted butter, vanilla, salt, and bourbon (optional). Mix until everything is well blended.
Step 3
Place half of the pecans in each crust. Pour the filling evenly into both crusts. Bake for about 30 minutes, or until the filling is set.
Step 4
Note: This recipe assumes you use pie crusts partially baked in a 4 by 1-3/4 inch tart pan or jumbo muffin tin. I made mine in 4 by 1-1/2 inch cake pans. I think next time I make this, if I am pressed for time, I may cut a 6-inch round from refrigerated pie crust and use in my pans to see how it works.
Tips
No special items needed.
0 Reviews
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